Crispy Potato Cake with Fried Eggs and Caramelized Onions
Ingredients
- 1½ poundrusset potato
- 1 largeyellow onion
- 3 tablespoonbutter
- 4eggs
- ·salt
- ·black pepper
- 1 teaspoonfresh thyme (or dried oregano)
Prep
- 01
Peel and grate 1 1/2 pounds russet potato into a fine shred. Wrap the shreds in a clean kitchen towel and squeeze hard to remove excess moisture.
- 02
Slice 1 large yellow onion into thin rings.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 12–15 minutes until deeply golden and caramelized. Season lightly with salt and pepper, then transfer to a plate.
- 02
In the same skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add the grated potato (squeeze out excess moisture with a clean kitchen towel) and press it into a compact cake. Let it cook undisturbed for 5–7 minutes until the bottom is crispy and golden brown.
- 03
Break the potato cake into large chunks, stir, and continue cooking for another 3–4 minutes until the insides are tender and more of the surface is crispy. Season with salt, pepper, and thyme.
- 04
Push the potato to the sides of the skillet and add the remaining 1/2 tablespoon butter to the center. Crack the 4 eggs directly into the pan and cook until the whites are set but the yolks still jiggle slightly (2–3 minutes for runny yolks, longer if you prefer them firmer).
- 05
Top the eggs with the caramelized onions and serve straight from the skillet.
Spice Tips
For warmth, crack black pepper generously over the finished dish or add a small pinch of smoked paprika to the potato. A dash of hot sauce (Frank's or sriracha) on the eggs adds brightness and gentle heat.
This dish comes together in about 30 minutes start to finish. For extra richness, top the eggs with a drizzle of good olive oil or a spoonful of sour cream. Leftovers reheat well in a skillet over medium heat.